what is the proper way of using powder gelatin to make a mousse?!
I can't find gelatin sheets at a store and time is wasting. what is the proper technique to use powder gelatin and measurements in comparison to gelatin sheets. When I used gelatin in the mousse last time, it turned out to be a little gelatinous. please help!
Answers:
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You soak it in a bit of water to soften it, then add it to the base before folding in the whipped cream or egg whites, for a mousse I would use less then for making a gelled salad or topping, 1/2 teaspoon is enough, I make a cooked mousse base like you do for Italian Zabaglione, and when it is still warm, I add the soften gelatin, then put it over a ice water bath to cool it until it is slightly setting then add the cream/egg whites.